Soft Molasses Cookies

I know that historically, people tend to thing of molasses cookies as a wintertime or Christmas cookie. While they're not wrong, molasses cookies can be enjoyed any time of the year. I have fond memories of sneaking into my grandfather's cookie stash (year-round) just to get my hands on those soft, sweet, and warm pieces of heaven. Here's what you'll need for about 30 cookies:

Photo bypintrest

• 3/4 cup shortening or unsalted butter, room temp
• 1 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 tsp vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon nutmeg
• 1/2 cup white sugar (reserved for coating raw dough balls)

In a medium -large bowl, combine the flour, salt, baking soda, cinnamon, ginger, cloves, and nutmeg. Mix to combine.

In another large mixing bowl, cream together the shortening and brown sugar until smooth. Then, mix in the egg, molasses, and vanilla, combining well.

Gradually fold the dry ingredients into the creamed mixture, stirring until fully incorporated.

Cover the dough well with plastic wrap and chill for 1-2 hours, until firm.

When ready to bake, preheat the oven to 350°F. Roll the dough out into small balls, then roll each ball in a bowl of the remaining 1/2 cup white sugar.

Place the dough balls on a lightly greased baking sheet and bake at 350°F for 9-10 minutes.

Let the cookies sit on the baking sheet for one minute to set before transferring them to a cooling rack.

Enjoy!

*Store covered in an airtight container or zip - top bag.

For variations:

These are excellent as a base for an ice cream sandwich or to make extra large and top with ice cream and a drizzle of chocolate syrup.